Consequently, we spend lots of time indoors, under blankets, talking about soup. Mmm, soup.
After BeanGate last week, I got back on the horse and tried this recipe. I'd like to point out - I used canned beans. Delicious, safe, canned beans as I value my and husband's lives. Paired with roasted broccoli (me) and grilled cheese sammies (Brian and the Bear), it was a perfect Meatless Monday dinner. Enjoy!
3 Tbl extra-virgin olive oil (I used grapeseed oil; also delish)
1 yellow onion, diced
4 garlic cloves, roughly chopped
32 oz low sodium vegetable broth
a bunch of baby carrots, chopped
4 cups freshly chopped dino kale
14.5 oz Italian-style canned tomatoes
2 14.5 oz no-salt added CANNED Cannellini beans, drained and rinsed
Saute the onions in a large soup pot over low heat for 8-10 minutes. Don't rush this step (using too high of heat) as a slow cook will create a wonderful caramelized flavor that will be tasted throughout the soup. Add garlic and let cook for 3-4 minutes. Add broth, tomatoes, carrots, and kale; let simmer. Add the beans (to heat) when you are ready to eat; the beans will take about 10-15 minutes to heat up. This is a great soup to make in the early afternoon and let simmer for the rest of the day. The house will smell great!
And yes, kale and I are over our fight. He's back in my life and things are better than ever. It's complicated, okay?